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Sensory attribute variation in low-temperature-stored roasted peanut paste.

H E Pattee·F G Giesbrecht·T G Isleib
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Abstract

Length of sample storage can become significant in sensory studies due to panel fatigue limitations and samples needed for a reasonable expectation of finding significant differences. In roasted peanut sensory studies samples are stored between -10 and -23 degrees C to prevent or retard changes. Studies of up to 13 months' duration have examined stability and slow-rate sensory changes. Sweet taste was relatively stable, whereas bitter and tongue burn attributes increased slightly. Stale taste increased, suggesting lipid oxidation was taking place even at -23 degrees C. Painty attribute did not increase until stale was >3. An increase in fruity attribute was unexpected. With increases in fruity and stale attributes a decrease in roasted peanut was expected. However, storage at -23 degrees C seems to stabilize the roasted peanut lability when compared to storage at -10 degrees C. Fruity and stale interactions with roasted peanut and lability of roasted peanut were shown to be three separate and identifiable effects on roasted peanut.

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ArachisCookingFood PreservationFreezingHumansSmellTasteJournal Article

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H E Pattee, F G Giesbrecht, T G Isleib. 1999. Sensory attribute variation in low-temperature-stored roasted peanut paste.. https://doi.org/10.1021/jf981063s

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